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This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it's completely authentic– and I've adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!
If you're a follower of TBFS you may already know that I'm a crazy huge fan of Mexican food. I have soooo many delicious Mexican recipes on my site–probably more than any other type of cuisine–because I LOVE it!
My husband and I lived in Puebla, Mexico for a few months when we were first married. I learned to make several authentic recipes while we lived there, but this Authentic Mexican rice is the one I use the very most. (You can check out some photos from our time there, and the story, here).
I've adapted my recipe to make Instant Pot Mexican Rice, and it turns out PERFECT. I love the way the instant pot cooks rice. You don't have to worry about mushy or gloopy rice. It's fluffy and tender, and exactly how rice should be!
Mexican rice is made of long-grain white rice, tomato, onion and garlic. In Mexico it is also often cooked with diced peas and carrots.
The chef who taught me to make Mexican rice used Tomato bullion cubes for extra great flavor, and to get that perfect orange color that you’re looking for. They should be easy to find at your local grocery store, in the Mexican food aisle.
You could even buy the granules instead of cubes (use 2 teaspoons). I buy tomato boullion at Walmart, in the Mexican food aisle or you can find them on Amazon.
How to make Mexican Rice in the Instant Pot:
Rinse the rice under water until the water runs clear. Drain well.
Turn instant pot to the saute setting. Add oil and rice and stir often, until the rice starts to get slightly golden.
Add tomato sauce, minced garlic, onion, tomato boullion and diced carrots.
Stir well. Add water and stir, making sure the boullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Can I substitute brown rice?
Yes! To substitute brown rice, add ¼ cup additional water and cook on high pressure for 22-24 minutes (22 for low elevations, 24 for higher). Once the timer beeps allow the pressure to naturally release for 10 minutes before removing the lid and fluffing with a fork.
Don't own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe.
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Instant Pot Authentic Mexican Rice
Equipment
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil, (vegetable or canola oil)
- 1 teaspoon garlic, , minced
- 1/4 medium onion, , finely diced
- 1/4 cup tomato sauce, , or 2 pureed tomatoes
- 2 tomato bouillon cubes, ,finely chopped*, or 2 teaspoons granulated
- 1/4 teaspoon salt
- 1 carrot, , diced
- 1 1/2 cups water
- 1/3 cup frozen peas
Instructions
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion cubes are dissolved.
- Turn instant pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
- Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
Don't own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe. Find my tips (and step-by-step photos) for cooking perfect mexican rice, above in the post.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Put some cumin in this rice and it’s perfect. It’s how my Wela taught me, and how her Abuela taught her.
I just got an instant pot for Christmas. Haven’t used it at all yet. So when you say “naturally release” at the end what exactly do you mean? Will it release without turning the knob to vent?
Yes, just don’t touch the pot while it naturally releases the pressure, meaning you don’t turn the valve at all. Enjoy!
Made this to go with tri-tip tacos…. It was fire. I had no cube but added garlic powder& onion powder and extra salt…. It did the damn thang
This was literally the best rice I’ve made in my Instant Pot, and I’ve tried quite a few recipes. It rivals my mother-in-laws rice, which is no easy feat! I didn’t have the tomato bouillon, so I used a few teaspoons of chicken flavored Better than Bouillon. I also added a few tablespoons of enchilada sauce I had leftover. Thank you, I will be using this recipe many, many more times!
Tried making this twice and both times my pot didn’t come to pressure because of burn notice (rice was sticking to pot despite putting more than the required oil). I don’t understand what is going wrong. Any insight 0
Make sure you deglaze the pot with a bit of extra water after frying the rice and onions.
I don’t know why, but Every time I try to make a rice dish in the instant pot with tomato sauce it says “burn” and wont cook correctly! I followed these instructions carefully but it still burned the bottom and wouldn’t come to pressure. What went wrong???
Here’s a good resource to help you troubleshoot- https://instantpot.com/instant-pots-overheat-burn-protection/
Very easy directions. Super yummy rice. We love it!!
Made it today for a pot luck. Tastes wonderful. I’d add a photo, but I am not able.
Yum! I didn’t have time to go to the store…. I subbed a chicken flavor packet from some Top Ramen for the boullion, added some sofrito, and subbed frozen roasted corn from trader joes for the peas. My girlfriend thought it was delicious, even after I told her I dug the ramen packet out of the trash (don’t worry.. I washed it! 😉 ).
xxDiana
Thank you! This looks FANTASTIC!! I am making food for a pretty big crew (about 60 kiddos) and need to fill my 8 qt instant pot as much as I possibly can. What adjustments do you recommend? (The event it tomorrow, so anything you can help me with would be GREATLY appreciated!!)
How fun! You should be able to double or triple with no other changes. (You may want to double check your IP manual to make sure your rice/water ratios are the same as stated here). The pot will take longer to come to pressure, but I’d keep the pressure cook time at 4-5 minutes, with a natural release.
Can you make it without ther veggies? Do I need to alter the recipe at all if I do? Thank you!
Yes, you can leave them out without any changes. Enjoy!